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Alejandra

Alejandra Cota

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Recipe of Creamy lasagna with mushrooms and spinach
Alejandra

Alejandra Cota

Recipe of Creamy lasagna with mushrooms and spinach
Alejandra

Alejandra Cota

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Creamy lasagna with mushrooms and spinach

50 minutes
Easy
6 servings
2
This delicious Creamy Lasagna with Mushrooms and Spinach is a perfect recipe for Monday without meat. To others it is a healthy recipe, since it has all the food groups that we need in a complete meal, such as pasta, vegetables, cheese protein and cream fat.

Enjoy a Creamy Mushroom Lasagna and Spinach without meat at your next dinner. This pasta is a great option as part of the Christmas meal.
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Ingredients

  • 1/4 of Cup of bacon finely chopped, for filling
  • 2 cloves of Garlic finely chopped, for filling
  • 1 Cup of White onion filleted, for filling
  • 3 cups of spinach baby, for filling
  • 2 cups of white mushroom filleted, for filling
  • 2 cups of Portobello mushroom chopped, for filling
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 4 teaspoons of Butter for white sauce
  • 3 spoonfuls of flour for white sauce
  • 1 Cup of milk for white sauce
  • 1/2 Cup of White wine for white sauce
  • 1 Cup of whipping cream for white sauce
  • 1/2 Cup of cream cheese for white sauce
  • 1 Cup of Parmesan cheese for white sauce
  • 1 pinch of Salt for white sauce
  • 1 pinch of White pepper for white sauce
  • 1 pinch of nutmeg for white sauce
  • enough of pasta for lasagna
  • 2 cups of Manchego cheese grated, for sauce and for grating
  • 1 piece of Portobello mushroom cut into sheets, to decorate

    Preparation

    Preheat the oven to 200 ° C.
    Heat a deep pan over medium heat and cook the bacon until it browns and release the fat, add the garlic, onion, spinach, mushrooms, portobello fungus, season and cook for 5 minutes. Remove and reserve.
    Heat a small pot over medium heat, melt the butter, add the flour and cook until it browns. Add the milk, the white wine and add the cream to beat together with the cream cheese and Parmesan cheese, season with pepper salt and nutmeg to your liking. Cook until the cheese melts. Once it is boiling, remove from cooking and reserve.
    Cook the lasagna slices in boiling water with salt. Drain and reserve.
    In a baking dish place the sheets of lasagna, a little sauce and stuffing. Repeat until filling the refractory, ends with sheets of lasagna, more white sauce and grated Manchego cheese. Add portobello and thyme to decorate.
    Gratin in the oven for 10 minutes. Remove from the oven, serve and enjoy.

    PRESENTATION

    Serve lasagna and accompany with salad.

    TIPS

    For the white sauce cook the flour well with the butter so that it does not have a raw flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    953
    kcal
    48%
    Carbohydrates
    45.1
    g
    15%
    Proteins
    63.8
    g
    128%
    Lipids
    57.7
    g
    89%
    Fiber
    5.2
    g
    10%
    Sugar
    10.5
    g
    12%
    Cholesterol
    180
    mg
    60%
    Esha
    Rate this Tip.
    Ratings (2)
    CECILIA GOMEZ
    2018-12-02T16:57:45.00-06
    Quedó deliciosa cambie el vino por tequila y quedó deliciosa
    Alicia Solis
    2018-11-27T08:23:10.00-06
    Muy rica
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